You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

By the end of the summer I usually end up with more baby tomatoes than I can manage to eat so this preserve brings a bit of the garden flavour for the long winter evenings.

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

This is the most basic recipe for a tomato sauce widely used in Spainsh cuisine. You can use it for easy pastas or pizza sauces as well!Nothing, really. If it's a bother to peel the tomato, you can use it with the peel on as well! Add Tabasco sauce or red chili pepper if you like, too! Recipe by Bakaryau

This is a great way to use extra tomatoes from the garden for those of you who don't "can to preserve".

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

This handy tip will save you from ever having to throw away leftover tomato paste AGAIN! Until my Aunt told me about this nifty trick I was always throwing it out before I needed to use it! Quote the Raven, "Never more!"

I love making ketchup with a bunch of ripe tomatoes. This flavor is unforgettable.Step 6 is cooked over high heat. Please remove the scum carefully (There's no need to worry about burning at this stage.) It burns easily once you add the onions, so be careful then. The most important point is the amount of salt. Feel free to taste test after adding a teaspoon. Even if there's not enough salt, it won't really taste like anything. Recipe by commeline

This is a lot of prep work , but worth it especially if you have an abundance of these given to you. This recipe helps to keep the pepper as crisp for future uses. This also stops them from freezing/sticking together. When you transfer them from the parchment paper to the bags do so quickly. They defrost quickly when small pieces.

I use a lot of egg whites to make macarons or financiers, and thus our egg consumption is unbalanced.Since it's just the two of us, this method also helps to extend the shelf-life of my milk.Defrost naturally or under cold running water.When using this to make bread or sweets, measure it properly. Recipe by *ai*

This was a great deal of the day job!!!

I saw this on a documentary program about a tomato farm some time ago, and I wondered how they were preparing their own tomatoes. Later on, I had a chance to talk to someone from another tomato farm...and this was the way they were enjoying them too! Apparently it's something they do as a matter of course at tomato farms!You can cut the tomatoes in any way you want (the flavor won't penetrate whole cherry tomatoes, so cut them in half). When marinating the tomatoes, they should be immersed completely, so increase the liquid or cover the surface with a piece of kitchen parchment paper or similar. If you aren't fond of chilled tomatoes, leave them out at room temperature for about 30 minutes before serving. You can increase the amount of sugar! The tomatoes will become even sweeter. For 2 servings. Recipe by 874